Asian Edamame Bean Salad
Published: March 9, 2024 | Total Time: 70 min
* recipe image may have been created by generative AI
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Ingredients
| 6 lb edamame, shelled |
| 2 lb carrots |
| 1 head red cabbage, shredded |
| 1 bunch green onions, chopped |
| 0.25 cup sesame seeds |
| 0.5 cup sesame oil |
| 1 cup extra virgin olive oil |
| 1 cup rice vinegar |
| 0.5 cups distilled vinegar |
| 1 root fresh ginger root, grated |
| 2 tbsp honey |
Directions
- Cook the edamame according to the package instructions. Once cooked, remove the beans from their shells.
- Shred the cabbage and carrots into thin strips.
- Chop the green onions.
- In a large bowl, combine the shelled edamame, shredded cabbage, shredded carrots, chopped green onions, and sesame seeds.
- For the dressing, in a separate bowl, whisk together the sesame oil, extra virgin olive oil, rice vinegar, distilled vinegar, grated fresh ginger, and honey until well combined.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve the salad chilled or at room temperature.